Year | 1 | 2 | 3 |
---|---|---|---|
Tution fees | ₹199000 | ₹199000 | ₹182000 |
Other fees | ₹18000 | ₹18000 | - |
Total Year Wise fees | ₹2.17 Lakhs | ₹2.17 Lakhs | ₹1.82 Lakhs |
Events | Dates |
---|---|
Application Deadline [BHM] | Apr 10, 2024 |
Aspirants seeking admission to the Program should have passed 10+2.
Entrance Exam:
Obtained a valid score in e-CHAT
The course is affiliated to University of West London, UK
Duration: (Year 3 at IIHM India campus or 3 semesters at UWL, London with 12 months of work placement at UK)
Course is also available with a duration of 4 years (1&2 YR-INDIA 3&4 YR-LONDON)
The course is also affiliated to IU International Universities & Applied Science Germany
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I am interested in cooking and travel the overall the world and faculty is better and they have good knowledge about course and faculty qualifications masters in hotel management and they are work in big properties l
I joined this course because I'm passionate about this course and I can see myself in this industry and where it comes to student teacher ratio we have lots of fun and more to learn and very good teaching method and also good time to exams for preparation
I have chosen hotel management on a professionality basis. The faculty-student ratio of each campus is around 1:50. All the facilities are industrial experience professional. Each year students have to appeal for 2 semesters and these are marked based on individual performance.
I choose This industry because of my passion I like working in Food and Beverage service. I like to make different types of drinks on my own with new recipes and innovative drinks. Exams are hard enough to pass and it is very challenging and very interesting. Faculty teaching skills are very excellent and I enjoy these three years of the college.
As I am very passionate and have a great interest in cooking and want to further acquire more knowledge in the culinary department is the reason why I choose this course and industry. All the faculties of the college are skilled, qualified and have great knowledge of the subject matter. they always helped us and guided us when we wanted help. the student ratio was 40: 1. we had class tests after sessions and at end of each sem -the sem exams were conducted. For me personally, it was easy to pass and score good marks because whatever was thought during the sessions and where I kept making notes on what was been taught in class and those notes and lectures were asked for the exams.
The choose this course because I want to learn and be a professional in the field of hospitality. The faculty is in the ratio of 1:60. All the faculty are well qualified and bring great knowledge with them. semester exams were decent enough and are easy to pass if studied properly.
The faculty has a firm knowledge and experience in the industry which is very beneficial for the students. The exams were conducted semester-wise with a total of 6 semesters of advanced diploma and 2 optional semesters from the University of West London.
I chose this course to learn, explore and experience the culinary world to its fullest. IIHM provides the students with a friendly and inspiring learning environment through well-equipped classrooms and practical labs, skilled and supportive faculty members, and guest lectures by various prominent speakers from around the globe who share with us their thoughts, ideas, perspectives, and experiences and challenges in the industry. IIHM's international curriculum has been made for the students to learn through research, hotel visits, practical sessions, and many more...
The faculty hm Bangalore is very helpful we had good practical classes and many more things to do it was raining correct we get hand on experience for practicals and it first structure of IIHM is very good we have sept practical classes and we have computer lab in life and well library
I chose the course to pursue cooking. Several chefs are coming in from different countries to teach their cuisines practically. If you are interested this place provides the right exposure to pursue a career as a chef
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